This one-pot recipe for Quick & Easy Chinese Noodle Soup makes a super simple, aromatic broth that’s packed with noodles and Asian flavor.
Serve this soup as a starter for Chicken and Broccoli or Chicken and Chinese Mushrooms for an authentic Chinese meal right in your own kitchen!
Guess how long it takes to make this soup. Come on, guess. Ok, I’ll tell you – 10 Minutes – Yep, 10! Homemade, delicious soup in no time at all – You are welcome! 🙂
The soup tastes authentic even though it calls for use of store-bought ingredients. And at only 236 calories for a generous bowl, it’s a lot healthier than you get in restaurants.
This Chinese Noodle Soup is perfect for busy weeknights because it’s so quick and simple and you can toss in any meat or vegetables you want.
Why This Recipe Works
- The use of fresh ingredients makes it so much healthier than instant noodle soups that are loaded with unnatural ingredients.
- The Asian flavors of the soy sauce and oyster sauce give it a rich authentic taste.
- It cooks all in one pot, making it not only simple, but it flavors the noodles as they cook.
Once you try this recipe, you’ll never go back to the packaged soups again! Chinese cooking doesn’t have to be complicated or difficult to make.
I know how easy it is to rip open a package of Ramon noodles to have a quick meal, but I’m telling you there really isn’t a need.
What Noodles To Use
The beauty of this recipe is you can use anything from Ramon (throw away the seasoning packet) to egg noodles.
Just read the package instructions and adjust the recipe accordingly – It’s that easy!
This wholesome noodle soup is low fat, healthy and packed full of tasty ingredients. So, don’t let a lack of time ruin a meal, this speedy recipe is easy to whip up at the last minute.
I’ve created these recipes because I have cookbook after cookbook filled with pages of lovely looking Chinese noodle soups that quite often come with complicated directions.
My versions are not only quick and easy, but they are delicious too! The best part is that they are made from fresh, simple ingredients and there’s no packet of powder to be found.
If you make this soup (or any of my others), you’ll never make the instant kind again!
Step By Step Instructions
In a large saucepan, heat the chicken stock and bring to a boil.
Add the green onions.
Add the Bok Choy or Chinese greens.
Add light & Dark soy sauce.
Add the oyster sauce.
Add the noodles right into the soup.
Follow the instructions on your noodle’s package for the cooking time.
Once cooked, serve and enjoy!
Cooking the noodles Separately
- If you are concerned that your noodles might suck up too much of the soup, just cook them separately (according to the package instructions), add them to the bowl and cover with the soup.
On Making your own stock
This recipe tastes best with homemade stock. I highly recommend making your own and storing it in the freezer.
Here’s How:
- Combine the beef or poultry bones, 1 large onion (with skin), 1 carrot, 2 celery stalks, a couple of bay leaves, salt, and pepper in a large stockpot. Cover by about 2 inches of cold water.
- Bring to a boil. Reduce the heat, and simmer for 3 to 4 hours, skimming off and discarding foam occasionally.
- Strain stock through a fine sieve into a large bowl and discard solids. Cool stock to room temperature. Cover and refrigerate overnight. Skim solidified fat from surface, discard the fat and freeze in portions in an airtight container for up to 3 months
Recipe Variations
- Meaty variation: Add leftover, cooked meats at the end to make it more of a complete meal.
- Seafood variation: Add some raw shrimp during the last minute or so of the cooking process. Once they turn pink, they’re ready to serve.
- Vegetarian Variation: Use vegetable stock and the vegetables of your choice. Cooking the vegetables separately is recommended so you control the firmness of the vegetables instead of overcooking them in the soup.
Did you make this?
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Let’s Make Quick and Easy Chinese Noodle Soup
Ingredients
- 4 cups chicken stock
- 3 green onions finely sliced into rounds
- 1 tablespoon Oyster Sauce
- 1 tablespoon low sodium Soy Sauce
- 1 tablespoon low sodium dark Soy Sauce (this can be held until the end and added if needed by taste).
- 4 oz Dried Chinese noodles of your choice
- 4 leaves Bok Choy/pak choi sliced
Instructions
- In a large saucepan, heat the chicken stock and bring to a boil.
- Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
- Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot
Tips + Notes
- Cooking the noodles separate: If you are concerned that your noodles might suck up too much of the soup, just cook them separately (according to the package instructions), add them to the bowl and cover with the soup.
Nutrition Information:
Update Notes: This post was originally published in April of 2014, but was republished with an updated recipe, new photos, step by step instructions, tips, and a video in August of 2018.
Cara says
This looks great and so easy! I’ve been on the lookout for a simple Asian noodle soup for a while now. I’m wondering, what type of noodles did you use for the soup in the instructions here? In the photographs? I know Asian noodles vary greatly.
Erren says
Hi Cara, I used thin, Asian egg noodles. I’m Amaerican, but I live in the UK and the brand I use isn’t sold in the US. You can use any Asian noodles just refer to the package instructions for cooking time.
Janet says
I make this soup all the time, it;s always a go to on those dark and rainy days. Never think to buy those off the shelf noodles soups, this is the best. Thanks for sharing, Erren!
Erren says
So great to hear, Janet! Thanks for the feedback.
Susanne Morpus says
Erren, I really love this soup. I have made it with Chicken broth, beef broth, and Vegetable broth. All are delicious. I make it with meat, i have used mushrooms, bok choy. you name it. Love it all! Thank you for this recipe.
Erren says
That’s really wonderful to hear, Susanne! Thank you for letting me know. 😊
Sarah says
I really love the look of this soup! My daughter is gluten sensative so we avoid as much as possible. Do you think this would work with glass noodles? Or do you know if there is a good gf alternative ramen type noodle?
Erren says
Hi Sarah, Glass noodles will work, but as I’ve never used them in this Soup, I would cook them separate.
Nicki says
Hi, this looks awesome thank you for sharing it.
I wondered if you could reheat the soup? I’m looking for healthy/quick lunches for work and we only have a microwave there. I would really like to try some noodle soups and things 🙂
Many thanks
Nicki
Erren says
Hi Nicki, I would make the soup without the noodles and then buy some instant noodles (like Ramon) and use those to cook in the soup when you reheat. The noodles will have cooking instructions. Just use the soup instead of water and seasoning they provide. Hope this helps!
lily says
is it possible to use chicken broth instead of chicken stock?
Erren says
Yes, it’s acceptable on any of my recipes.
Cassandra says
Made this though it was will hokkin noodles instead of dried. Still really yummy. Thanks for sharing the recipe!
Erren says
You’re very welcome, Cassandra! I’m so glad you enjoyed it!
Lauren says
Recipe looks great! Have you ever tried this with a beef stock instead of chicken?? Thanks!
Erren says
Hi Laren, I haven’t, but I’m sure it would be just as good!
Rose says
I stumbled across your recipe and was a little nervous as I’ve never cooked with bok choy before. That said, it was delicious! I just used regular kikoman soy but tasted as I went. I also added mushrooms and used some plain Ramen noodles I already had (of course skipping the packet). Thank you so much. This was very easy and quick even my first time. 🙂
Erren says
That’s so great to hear, Rose! I love feedback like this! So glad you enjoyed the recipe. I make it with Ramen too!
Toni says
never mind…i read it again and it is dried noodles…guess I was hoping to see mushrooms in the ingredients…didn’t have my glasses on when I read this 😉
Erren says
Hi Toni, you can always throw in some mushrooms. Sounds like you want some 🙂